Brisket Chili

Ingredients - Serves 6

• Salt and pepper - To taste
• Kidney beans - 1 can (15 ounces), drained and rinsed
• Beef broth - 2 cups
• Canned diced tomatoes - 1 can (14.5 ounces)
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Brisket - 2 pounds, cut into chunks

Let's Get Started

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the brisket and cook until browned on all sides, about 5 minutes. Remove the brisket from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened, about 5 minutes.
4. Add the chili powder and cumin and cook for another minute.
5. Return the brisket to the pot and add the diced tomatoes, beef broth, and kidney beans. Season with salt and pepper.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 3 hours, or until the brisket is tender.
7. Serve the chili hot, with your favorite toppings.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Calories: 500
• Fat: 20g
• Carbs: 30g
• Protein: 40g
• Sodium: 800mg
• Sugar: 5g